I also have a revised recipe for this coffee cake that is dairy-free and uses slightly less sugar.
This is not your typical coffee cake. Thanks to the banana in the recipe, it is very moist and stays that way even after a couple days. Great for breakfast, brunch, and snacking. I’m submitting it to The Gluten-Free Homemaker for a blog carnival of gluten-free breakfast foods. So, if you’re looking for more gluten-free breakfast ideas, check out this week’s edition of “What Can I Eat That’s Gluten-Free?”
Banana Coffee Cake
1/2 Cup brown sugar, packed
1 TBSP butter, melted
1 tsp ground cinnamon
1/2 Cup butter, softened
1 Cup sugar
3/4 Cup brown rice flour
1/2 Cup cornstarch
1/4 Cup tapioca starch
1 tsp xanthan gum
2 tsp baking powder
1 tsp salt
1 or 2 very ripe bananas, mashed
1/3 Cup milk
- Preheat oven to 350° F. Prepare a 9″ cake pan by spraying with oil.
- Mix together the filling ingredients and set aside.
- In a large bowl, cream together butter and sugar. Add egg and beat well.
- In a medium bowl, mix together the dry ingredients (brown rice flour, cornstarch, tapioca starch, xanthan gum, baking powder, and salt) and then mix into the butter/sugar/egg mixture.
- Add bananas and milk. Stir well.
- Pour about 3/4 of the batter into the cake pan.
- Spoon in the filling and gently spread it over the top. It doesn’t need to be smooth and even.
- Pour the remaining batter over the filling. It doesn’t need to cover the filling completely.
- Bake at 350° F for 40-45 minutes.
- This also works in a 8×8 baking pan.
- You can also add chopped nuts to the filling.
- This cake also freezes well. I have wrapped and frozen individual portions, so that we can take out one at a time and heat it in the microwave. Great morning treat to grab-and-go on the way to the office.
- You may also want to consider this gluten-free recipe for breakfast meetings, tea parties, baby showers, bridal showers, etc.